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Amarind's Restaurant

August 5, 2010 · Pass

😇clean

official resultPass
resultPass
inspection typeCanvass
failed findings5
critical findings0

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Failed findings

food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF COOLERS AND FREEZERS, RUBBER GASKET WITH DRIED FOOD DEBRIS AROUND COOLER DOORS, INTERIOR SURFACES OF DISH MACHINE WITH LIME BUILD-UP, AROUND PIPES AND DRAINPIPES, STORAGE RACKS/SHELVES IN THE KITCHEN/REAR STORAGE AREA AND INTERIOR OF HAND SINK CABINET IN BOTH CUSTOMER WASHROOMS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP/KITCHEN AREA AND IN REAR DISH WASHING/STORAGE AREA (NOTED GREASE AND DRIED FOOD DEBRIS ACCUMULATION)-----FLOORS IN REAR STORAGE AREA NOT CLEAN. INSTRUCTED TO CLEAN/REPAINT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.NOTED DRIED FOOD SPILLAGE AND GREASE ON WALLS THROUGHOUT KITCHEN, BEHIND PREP TABLE IN REAR PREP AREA, BEHIND RICE COOKER, BEHIND 3 COMPARTMENT SINK, BEHIND EXPOSED HAND SINK, AND BEHIND DISH MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.------NOTED WALLS THROUGHOUT EMPLOYEE WASHROOM (BASEMENT) IN POOR REPAIR (PEELING PAINT AND WATER STAINED), MUST FIX AND REPAINT.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. INSTRUCTED TO PROVIDE LIGHT SHIELDS WITH END CAP ABOVE REAR FOOD PREP AREA.
code 36
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES AND REORGANIZE REAR OUTSIDE AREA TO PREVENT RODENT AND INSECT HARBORAGE.
code 41

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.